Directions:
1. Blend the almond paste with a little of the egg whites to soften it, then blend together all the ingredients. If the mixture is too stiff for a pastry bag, add a little extra egg white.

2. Using a plain tube, pipe batter onto a silicon paper-lined cookie sheet in mounds the size of a quarter.

3. Bake at 350-degrees (F) in the middle of the oven until golden brown - about 10 minutes. Let cool before removing from the paper. To make it easier to remove the macaroons from the paper, turn the sheet over and brush the bottom of the sheet with a little water.